Asian Spring Rolls

Light enough to be perfect as appetizers, these fresh spring rolls are also great for lunch or dinner because they include shrimp.

Recipe from Fitness
Ingredients
  • 8 8 inches round spring-roll wrappers (available in grocery stores)
  • 2 cups shredded Bibb lettuce
  • 8 ounces fresh or frozen cooked, peeled, and deveined shrimp, coarsely chopped
  • 1 cup shredded carrot
  • 1/4 cup sliced scallion
  • 2 tablespoons chopped fresh cilantro
  • 5 tablespoons bottled peanut sauce
  • 2 tablespoons seasoned rice vinegar
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Directions
1. 
Fill a shallow dish with warm water. Dip each spring-roll wrapper in water; place between damp paper towels for 10 minutes. In a large bowl, combine lettuce, shrimp, carrot, scallion, cilantro, 2 tablespoons peanut sauce, and 1 tablespoon rice vinegar. Toss.
2. 
In a small bowl, stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside. Place 1/2 cup of the shrimp mixture half an inch from the bottom edge of a wrapper. Fold bottom edge of the wrapper over the filling. Fold sides over and roll up. Repeat with remaining filling and wrappers. Cut each in half; serve with dipping sauce.

nutrition information

Per Serving: cal. (kcal) 207, Fat, total (g) 3, sat. fat (g) 1, carb. (g) 28, fiber (g) 3, pro. (g) 15, Percent Daily Values are based on a 2,000 calorie diet
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